Save Tender chicken breasts simmered with earthy mushrooms and fragrant tarragon in a creamy, one-pan sauce—perfect for an elegant yet easy weeknight dinner.
I first served this to my family on a busy weeknight and was amazed at how quickly it came together without sacrificing flavor.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g
- 250 g (9 oz) cremini or white mushrooms: sliced
- 1 medium shallot: finely chopped
- 2 cloves garlic: minced
- 120 ml (½ cup) heavy cream:
- 2 tbsp unsalted butter:
- 2 tbsp olive oil:
- 120 ml (½ cup) low sodium chicken broth:
- 2 tbsp fresh tarragon: chopped (or 2 tsp dried tarragon)
- Salt and black pepper: to taste
- Fresh tarragon sprigs: garnish optional
Instructions
- Step 1:
- Pat chicken breasts dry and season both sides with salt and black pepper.
- Step 2:
- In a large skillet over medium high heat, heat 1 tbsp olive oil and 1 tbsp butter. Add chicken breasts and sear for 4 5 minutes per side until golden and mostly cooked through. Transfer chicken to a plate and cover loosely.
- Step 3:
- Reduce heat to medium. Add remaining olive oil and butter to the same skillet. Add shallot and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds.
- Step 4:
- Stir in mushrooms and cook, stirring occasionally, for 5 6 minutes until browned and any released liquid has mostly evaporated.
- Step 5:
- Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and tarragon. Bring to a gentle simmer.
- Step 6:
- Return chicken breasts to the skillet, nestling them into the sauce. Cook uncovered for 5 7 minutes, or until chicken is cooked through (internal temperature 74°C/165°F) and sauce has thickened slightly.
- Step 7:
- Adjust seasoning with salt and pepper. Garnish with fresh tarragon if desired. Serve hot.
Save My family loves gathering around the table to enjoy this warm hearty meal that feels special but is surprisingly simple to make.
Notes
For a lighter version, use half and half instead of cream. Wine pairing: A crisp Sauvignon Blanc complements the tarragon and mushrooms.
Required Tools
Large skillet Chefs knife Cutting board Measuring cups and spoons Tongs or spatula
Allergen Information
Contains dairy (butter cream) Confirm chicken broth is gluten free if required Always check product labels for allergens if unsure.
Save This skillet dish combines ease and elegance and is sure to become a weeknight favorite.
Recipe FAQ Section
- → What type of mushrooms work best?
Cremini or white mushrooms are ideal as they add earthiness and hold their shape well during cooking.
- → Can chicken thighs be used instead?
Yes, boneless skinless chicken thighs provide a juicier alternative and adapt well to the creamy tarragon sauce.
- → How do I know when the chicken is cooked through?
The internal temperature should reach 74°C (165°F) for fully cooked chicken that remains tender and juicy.
- → What can I serve with this dish?
Rice, mashed potatoes, or crusty bread work wonderfully to soak up the rich and flavorful sauce.
- → Is there a wine pairing suggestion?
A crisp Sauvignon Blanc pairs nicely, complementing the tarragon and mushrooms without overpowering the dish.